Pumpkin Carrot Cake Recipe
Ingredients
8 oz. sugar-free white cake mix
1/3 cup water
1/3 cup carrot puree
1 egg
2 tsp pumpkin-pie spice
Directions
Empty cake mix into a bowl.
Add remaining ingredients.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool; then remove from pan.
Add remaining ingredients.
Beat for 4 to 5 minutes or until creamy.
Transfer to 8 in. (20 cm) greased cake pan.
Bake at 350°F (175°C) for 20 to 25 minutes.
Allow cake to cool; then remove from pan.
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